My experiments with the SousVide Supreme Demi quickly saw me making infused voka. Why wait for weeks or months when you can infuse your favourite tipple in a few hours?
Author: Edinburgh Foody
Recipe type: Sous vide, drink
Serves: 10
Ingredients
1 punnet of raspberries (around 200 grams)
Half a vanilla pod
0.5 litre of vodka
4 tablespoons of sugar
Instructions
Combine all ingredients in a jar, bottle or sous vide friendly zip-bag.
Sous vide at 60°C for 3 hours.
Cool in ice water.
Sieve into a disinfected bottle.
Serve over ice, with your favourite mixer or use in cocktails.
Recipe by Edinburgh Foody at http://www.edinburghfoody.com/2014/09/02/sousvide-supreme-restaurant-cooking-in-your-own-kitchen/